Easy Fried Rice
Add Preferred SourceThis simple yet flavorful easy Fried Rice is one of those dishes that turns basic leftovers into something comforting and delicious. It’s the kind of meal that’s on the table in a jiffy, and it’s a great way to use up leftover bits of meat when there’s not enough for another meal.
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I make this quick and easy version of fried rice for lunch or dinner. Sometimes it’s the main dish, and I’ll add in leftover chicken, pork, shrimp or whatever is on hand. I don’t like tofu, so I never add it, but you could add tofu, too. Or, I’ll make it as a side dish to accompany our meal.
The key to the best fried rice is using cold rice. If I’m making rice for dinner, I’ll make extra so I have enough for this recipe the next day. Pop the rice into the fridge overnight, and voila, it’s ready to go.
Ingredients
- Vegetable oil – Or any kind of cooking oil.
- Onion – I like yellow cooking onions but you could use any kind of onions, or even shallots.
- Carrots – Use fresh carrots so that they don’t make your rice too watery.
- Frozen peas – You don’t even need to thaw them first.
- Eggs – Large or extra large eggs are fine.
- Cooked white rice – Any kind of rice. My favorite rice for fried rice is jasmine, but any will work.
- Butter – Yes, bring on the butter! Salted or unsalted is fine. You can adjust the seasonings at the end.
- Soy sauce – I like a fair bit of soy sauce in my fried rice, but you do you.
- Salt and pepper
How To Make Fried Rice
Scroll down for the full recipe card with exact steps.
Heat a large frying pan or wok over medium heat. I like using a nonstick wok because its wide surface helps the rice fry evenly without sticking. Add the vegetable oil, then stir in the onions and carrots. Cook until the carrots are tender and the onions soften and turn slightly translucent.
Stir in the frozen peas and let them heat through. Push all the vegetables to one side of the skillet, leaving space for the eggs. Pour the lightly beaten eggs onto the empty side and scramble them with a silicone spatula until fully cooked. Once done, mix the eggs into the vegetables.
Add the cooked rice and combine well. Cut the butter into small pieces and scatter them around the rice, letting it melt in as you stir. Let the rice “fry” for a few minutes, stirring occasionally so it gets some slightly toasty bits.
Season with soy sauce to taste, then adjust with salt and pepper as desired. Serve hot.
Chef Jenn’s Tips
- Use day-old rice for the best fried rice texture; it keeps grains fluffy instead of mushy.
- A nonstick wok or high-sided skillet works best for quick frying.
- Add protein, such as diced ham, shrimp, or leftover chicken, for a full meal.
- A wooden spoon or silicone spatula helps prevent scraping the pan while mixing.
Serving Suggestions
Fried rice pairs well with stir-fry dishes, roasted meats, Bang Bang Chicken Bites, or lettuce wraps. It’s also delicious on its own with a drizzle of extra soy sauce or sesame oil.
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or oil to restore moisture, or microwave in short intervals until hot.
Easy Fried Rice
Equipment
- nonstick wok
Ingredients
- 2 tablespoons vegetable oil
- ½ cup onion diced
- ½ cup carrots diced
- ½ cup frozen peas no need to thaw
- 2 eggs lightly beaten
- 3 cups white rice cooked and chilled
- 2 tablespoons butter
- soy sauce to taste
- salt and pepper to taste
Instructions
- Heat a large frying pan or wok over medium heat. Add the vegetable oil, onions, and carrots and sauté until the carrots and onions are tender.
- Add the frozen peas and stir to combine.
- Push the vegetables to one side of the pan. Pour the beaten eggs onto the empty side and scramble with a spatula until fully cooked. Stir the cooked eggs into the vegetables.
- Add the cooked rice and mix well.
- Cut the butter into small chunks, scatter over the rice, and stir as it melts. Let the rice fry for a few minutes, stirring occasionally.
- Add the soy sauce to taste and mix well.
- Season with salt and pepper, if desired, and serve hot.
Notes
Chef Jenn’s Tips
- Use day-old rice for the best fried rice texture; it keeps grains fluffy instead of mushy.
- A nonstick wok or high-sided skillet works best for quick frying.
- Add protein, such as diced ham, shrimp, or leftover chicken, for a full meal.
- A wooden spoon or silicone spatula helps prevent scraping the pan while mixing.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
